Pulled Pork

2 boneless pork shoulder roasts (about 5 pounds each), cut into 2 to 3-inch chunks and excess fat discarded
6 cloves garlic, finely chopped
2 lemons, zested
salt and pepper
1/2 C. white wine (optional)

1. Position racks in the upper and lower thirds of the oven and preheat to 450. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 Tbs salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temp to 325.

2. Using tons, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.

3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.

To freeze, divide the pork into 1-Cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

To use it, thaw at room temp for about one hour, or pop into the fridge in the morning and let thaw all day.

To change it, add some oregano or rosemary to the rub.

Marinate the pork in lime juice, soy sauce and ginger for 1 hr before roasting.

Toss the pork with adobo squce, orange juice in Step 2.

Toss the pork with some bbq sauce in the last 10 minutes.